This is today's lunch from Plenty (loooove this book). It's a salad of arugula, basil, ripe figs, and creamy goat cheese. The pomegranate vinaigrette is really good! I think I'd leave the basil out next time. It distracted from the balance of flavors for me. Here's the recipe for the pomegranate vinaigrette:
1 shallot, finely minced
1/2 tsp Dijon mustard
2-3 tsp pomegranate molasses
Coarse salt, to taste
Freshly ground black pepper
3 Tbsp olive oil
Put all the ingredients in a jar and shake vigorously until combined.
Now i turn my attention to the Struan baking in the oven. I adapted Pwter Reinhart's recipe in his Artisan Bread Every Day but didn't use the mixer at all and combined everything in a large plastic container for a delayed fermentation in the fridge á la the no-knead method. I forgot to slash the loaves before they went into the oven. This happens when you're trying to make 4 different lunches for everyone before they need to go in 2 different directions for sport while also prepping stuff for dinner. In the mix was some studying of francais and trying to figure out how I can get to the wine store for a tasting of the wines of Sicily. My hats off to all those line cooks out there. I have no idea how they do it. Hopefully the bread will thrive in spite of my experimental cravings and forgetfulness.
Soon it's off to J's volleyball game where I am going to be a line judge and score keeper in the for the first time (though in separate games).